“A fresh sauce, perfect for using up that bumper crop of cherry tomatoes!” - by Becca Miller
Ingredients
Adjust Servings
Original recipe yields 2 servings
Directions
- Preheat an oven to 400 degrees F (200 degrees C).
- Place the cherry tomatoes on a baking sheet, and drizzle with 2 tablespoons of olive oil. Sprinkle on the oregano, salt, and pepper, and roll the cherry tomatoes around a few times to coat with the seasoned oil. Bake in the preheated oven until the tomatoes begin to burst, about 15 minutes.
- Cook and drain the tortellini according to package directions, and set aside in a serving dish.
- In a skillet, heat 2 teaspoons of olive oil over medium-low heat, and cook and stir the garlic until golden brown, about 3 minutes. Remove the skillet from the heat, and stir in the pesto and roasted tomatoes. Smash the tomatoes with a fork to break open, stir to combine, and pour the sauce over the tortellini. Sprinkle with shredded Parmesan cheese and torn basil leaves.
Nutrition
Amount Per Serving (2 total)
- Calories
- 672 cal
- 34%
- Fat
- 35.2 g
- 54%
- Carbs
- 68.6 g
- 22%
Based on a 2,000 calorie diet
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Reviews (5)
Rate This Recipe
"I took MinnesotaGirl's lead and roasted a medium zucchini with the tomatoes. I did have to increase the EVOO for the roasting by an additional two tablespoons. Other than that, I kept to the recipe. T..." See morehis pasta dish is WONDERFUL. I wanted a meatless meal for this week--I'll tell you, we didn't even miss the meat! I served this with buttered crusty italian bread and it was a filling and delicious meal."
Minnesota_Girl
"Great way to use up those grape and cherry tomatoes (had an entire shoe box full)! I find that using a potato masher works well to break up the tomatoes. I also roasted a zucchini and threw it in be..." See morecause it needed to cooked. Used fresh herbs from the garden and a healthy shake of red pepper flakes because we like a lot of spice - highly adaptable to suit your tastes. Thanks for sharing!"
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